The Dabbawalla - Extended Delivery

Punjabi filo served with your choice of filling.

A filling of your choice, folded in a crispy Indian tortilla stuffed with onion, bell peppers and spices in a tangy tomato sauce.

A Bombay staple. Potato patties topped with spicy chickpeas and a melange of chutneys and shallots.

Onions, cilantro and fresh green chillis in a crispy chickpea batter.

The koli (fisher men) of Bombay’s recipe: batter fried with the typical spicy koli masala.

Marinated with roasted cumin and yoghurt.

Chicken kebabs marinated overnight in a mix of cheddar, mozzarella and a dash of green chilli’s.

Traditional tandoori chicken.

White fish, steeped in Dil leaves .mustard, ginger and cilantro- barbequed to perfection.

A recipe from the Northern frontier- tiger prawns stuffed with crab meat and house spices.

Smoky, tender and succulent - our chefs guard this recipe with their lives.

Mince lamb kebabs, skewered and tandoor cooked.

Barbequed Lamb, chicken, prawns and fish on a platter.

Flowerets of Broccoli, barbequed to perfection with a hint of saffron.

Barbequed, mouth-watering mushrooms, marinated yoghurt and a bit of spice.

Cottage Cheese in a classical tandoori marinade.

Mushrooms, cottage cheese, broccoli and potato patties all on one platter.

A family recipe - simmering tandoori chicken in a fresh tomato, cream, and fenugreek sauce.

Chicken tikka, onion and bell peppers in a tomato and onion based sauce.

Chicken curry in a sweet and spicy sauce, with onions and bell peppers.

Chicken in a rich cashew and cream sauce.

Spicy fish curry made with a melange of vegetables.

From the golden coast of Malabar to the Malabar mansions in Mumbai; a rich coconut flavoured fish curry.

Coriander and tamarind coated prawns in a spicy coconut masala.

A Bombay classic- mince lamb curry with green peas and a hint of chilli.

A colonial classic - tender lamb simmered in a tomato sauce with some classic “potli” masala.

Tender boneless lamb basted in caramelised onions and tomato sauce.

Soft as can be lamb, in a classic cashew and cream sauce.

The perfect marriage of Portuguese and Indian cuisine – choose your spice level form 1-10.

Spinach and Cottage cheese.

Cottage Cheese in classic tomato, cream and fenugreek sauce.

A Melange of vegetable cooked with our house spices.

Smoked, mashed eggplant cooked with shallots, green chillies, tomatoes, ginger and garlic.

Hyderabad is famous for this spicy eggplant, peanut and coconut curry.

Homestyle – ladies fingers with onions, tomatoes and ginger.

Mushrooms, fenugreek and green peas in a classic, mild cream sauce.

Potatoes cooked with spring onions, cumin and a dash of fresh lime juice.

Cauliflower flowerets and potatoes, tossed with tomatoes, ginger and garlic.

Classic Dabbawalla style- chickpeas done the old peshawari way.

Dark and rich, cooked overnight on a slow lazy fire.

Yellow lentils, cooked to perfection.

A layered whole wheat bread, tandoor cooked.

A Layered whole wheat bread, topped with fresh mint and tandoor cooked.

Whole wheat bread stuffed with spiced potatoes and shallots.

Topped with minced garlic and tandoor cooked.

Mozzarella and cheddar stuffed naans with a hint of chilli.

Naans topped with dry fruits, dates and cheese.

Naans stuffed with gently spiced minced lamb.

The art of Dum: meat, veggies and spices cooked in their own steam overnight.

In Hindi, basmati means fragrant.

Basmati rice seasoned with the rich taste of saffron.

Basmati rice cooked in milk and flavoured with dried fruits and milk.

Basmati rice with aromatic mushrooms.

In Hindi, kachcha means “raw” – literally a salad of raw cucumber, onions, tomatoes and radish with a healthy dose of lime juice and green chilly.

Healthy and delicious – a chick pea and potato treat.

(Caramelised cottage cheese dumplings in a rich sugar and cardamom syrup).

(The classic - cottage cheese dumplings in a saffron and milk concoction).

A mango, yoghurt and saffron cooler.

A yoghurt, cilantro and masala cooler.

Jal means water and jeera means cumin- so a cumin and mint flavoured concoction.